Zucchini with Veal stew

Servings: 5 people

Ingredients:

• 1 and 1/4 lbs. of veal stew
• 3 medium sized OR 1 and 1/2 lbs. of zucchini
• 1 medium size onion (cut into 4 pieces)
• 7 cloves of garlic
• 1/4 cup oil
• 2 medium size tomatoes
• 1 tablespoon freshly ground ginger

Spices:

• 1 teaspoon of sea salt
• 1 teaspoon of red chili powder
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon cumin powder
• 2 pinch of clove powder

Directions:

Put the onion, garlic cloves, and veal stew in a deep pot and cook on medium heat for one hour or until the meat has become tender. While the meat is cooking, do not fully cover the pot open, have the lid tilted a bit. In the last 20 minutes, cover the pot completely and lower the heat as well.

Peeled and cut the Zucchini as shown in the picture.











When the meat has become tender and the water in the pot is almost gone, add in the oil and stir. Turn the heat again onto medium as well.

After 3 minutes, add all the spices and stir again

Add the tomatoes and ground ginger and stir again, 2 to 3 times.

When the tomatoes have disappeared, then add zucchini and stir.

When you see that the oil is beginning to separate (approximately 7-10 minutes after adding in the zucchini), then add 1/2 cup of water, and let this cook for 10 minutes.

After 10 minutes, turn off the heat and your delicious zucchini with veal stew ready to serve! Enjoy with roti, naan, or with boiled rice.